Two-Tier Chocolate Birthday Cake

Last weekend there was a birthday in the family. While it wasn’t a big birthday number, anytime you get near 90, it should be a special birthday with a special birthday cake.

Joan, John’s mother and Rob’s wife, turned 89 this week and his sister Cathy, his niece Emily and her nearly new son Sam came up from Melbourne for the festivities. I was so excited to have a 3-month old baby to play with but I couldn’t do that until the cake was made. After making the Penny Polkadot skateboard cake, I have to tell you that I’m on a cake roll these days.

Joan lives nearby in a dementia unit but she loves to get out and feel human, as we all would. We went overboard with wrapped presents and surprises to make her feel special. She’s a bit a lot forgetful and at one point she leaned over and told me that I could choose one of those ‘things’ to take home. I looked at her and said, “Joan, it’s your birthday and those are your presents!”

She grinned and decided she’d keep them all.

We had a lovely birthday lunch at The Pitchfork restaurant and I’ll blog about that soon. Today it’s all about the cake. I wanted it to be more than a cake that I could make from a packet and frost from a can. I wanted it to show that we were thinking about her all day while we made the cake. Okay it was only me making the cake but the rest of them watched from time to time. I even gave Rob the trimmings from when I leveled the cake and he gave his approval.

Once I’d made the cake I made vanilla buttercream icing for the filling and chocolate buttercream for the outside.

Once I got the top on it was time to add the chocolate buttercream. I didn’t have enough liquid in the icing as you can see but remember, this is cake #2 so I’m still learning.

Once I’d gotten the icing on the sides, I put those little pearly things you can get from the store. I thought she’d think those were dainty. Joan is only 4’10” tall and about the size of a fat pencil. She’s all about delicate. I’m more Fred Flintstone.

Once I had the cake all done and the chocolate curls and shreds on top I realized how hot it was and how far this cake had to travel. I’d put 4 plastic drinking straws through it so when I put it in a cooler with some plastic ice blocks, it made the 20 minute drive to Peregian Beach with no effort at all. Thankfully.

The restaurant took the cake and when we’d eaten, they brought out the cake complete with sparklers and everyone in the restaurant sang happy birthday to Joan and applauded. She was quite pleased by all the attention and she loved the cake.

She took a few bites and leaned over and said, “I don’t know who made this cake but it’s really good.”

Preheat oven to 180C/350F and grease and lightly flour 2 nine-inch cake pans and 2 6-inch cake pans (or you can use one pan and slice the layers)

In the bowl of a stand mixer, mix together all the dry ingredients

To the dry mixture, add the eggs, vegetable oil, milk and vanilla and mix on medium speed until well combined.

Reduce the speed to as low as it will go and add the boiling water.

Increase speed to high and beat for one minute.

Distribute the cake batter evenly between the cake pans and bake for 24-35 minutes depending upon the size of the pan or until a skewer inserted in the center of the cake comes out clean.

Remove from oven and cool on a rack for 5-10 minutes and let cool completely before icing.

Vanilla Buttercream

In a mixer, cream the butter 3-5 minutes until light and smooth

Add half a cup of icing/confectioner's sugar and beat until incorporated and then add another half cup until all sugar has been used.

Increase mixer speed to high and beat for a minute and then add the vanilla and salt and beat until combined.

Add the milk until the icing is of the consistency you prefer. For softer icing use more milk, for stiffer icing (for piping) use more icing sugar/confectioner's sugar.

Chocolate Buttercream

In a mixer, cream the butter and sifted cocoa powder 3-5 minutes until smooth

Add icing/confectioner's sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and combine well.

If frosting appears too stiff, add more milk, a tablespoon at a time until it's the consistency you want. If it appears too wet and does not hold its form, add more icing/confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Assembly

Level the layers and spread vanilla buttercream between the layers

Spread chocolate buttercream on the top and sides.

Pipe icing on the bottom and where the top tier starts (it covers a myriad of sins)

p.s. I must confess what happened when I made this cake. Weeks before Joan’s birthday I trolled the net for the best, chocolate cake to make for her celebration. I was out of ink in the printer and wrote out the recipe longhand on the back of an envelope. I brought the envelope up to the computer after I made the cake and couldn’t remember who’s blog I got the recipe from. I went to Pinterest and searched on Google but all I’d written down was ‘good chocolate cake.’

Today I got a comment from Robyn from Addapinch.com – it’s HER cake!! I have emailed her with my apology and I’ve updated the recipe. Visit her site – she’s got the best food!

Comments

I’m glad that your mother-in-law was able to enjoy her birthday outing, presents and cake with her family around her.

My mother was diagnosed with dementia 22 months before she passed away and there were some very bad times before my brother and I finally agreed to place her in a nursing home as before that she was living with me. It made things a lot less stressful when there were lots of professionals available to help watch over her.

WOW Maureen – this cake IS GORGEOUS!!! I don’t believe it’s only your second cake! So glad you went all out for Ms Joan -89 is a big birthday indeed! Using packeted cake and canned frosting just wouldn’t have looked this incredible! I bet Joan enjoyed it thoroughly, even if she forgot who made it for her.

Another beautiful cake and so thoughtful for your MIL. My FIL is turning 90 this year so I’m going to bake him a cake too. I loved the skateboard cake you made but that’s not his thing so maybe a cake like this would be more to his liking. Happy Birthday to your MIL.

Amazing! You know that I am cake-challenged, right? So this simply makes my jaw drop in complete awe! Still learning, you say? HA! Let me tell you, my “learning curve” is a lot different from yours. A lot. Enough said

Happy belated Bday to your MIL, and I can only imagine the look in her eyes when she saw your beautiful cake!

Happy Birthday to Joan! You certainly do celebrations right — I’ll bet everyone had a terrific day. It sounds as if Joan did, which is the most important thing. Great cake! And your transportation scheme was perfect — cakes and hot weather don’t mix well, do they? Lovely post — thanks.

What a stunning cake, Maureen! What a lucky lady to have you make such a wonderful cake and cope with all the logistics on her birthday plus also give her the lovely surprise that she can keep the presents. You’re amazing!

LOL At MY next birthday I hope I can keep the presents too. I went to a cooking demonstration a bit north of where she is yesterday and on the way back I popped in to say hi. She didn’t remember the birthday until I reminded her she was wearing something new. It’s a horrible disease.

I can see you’ve been busy as usual. For your second cake this looks to good to have been made by a novice – it’s stunning. I love the elegant little pearls and how well you iced (frosted) the cake. She must have been proud as punch. I’m glad your MIL had such a fuss made of her for her birthday and it was good that her family in Melbourne were able to come up for the celebrations. Peregian Beach is lovely – there’s some good holiday accommodation around there xx

Your stories of Joan’s dementia remind me of my family’s experiences with both of my grandmothers who had it. Hilarious yet sad. XO The cake is absolutely adorable. You are one clever and talented and thoughtful woman. xo

Bravo, Maurine, what a beautiful cake! Happy Birthday to Joan, what a sweet get together for her. 🙂
I’ve done the same thing, forgetting where I found a recipe and searched to no avail, quite frustrating, but excellent when they find you! I’d like a piece now, thank you.

You are a star Maureen! I know she loved this and Rob probably loved it even more that you touch so much time to make her a very beautiful cake. It looks like it came from my favorite bakery. Very cool! (I think you’re spoofing us though that this is your second cake, can’t be)

Who doesn’t salivate over chocolate cake with chocolate frosting??? This is not a rhetorical question. Laughing. What I particularly liked was the simple, but elegant decorating job. AND the really thick layers of special filling. Way to go!!!

What a lovely cake for a special celebration. Even if your MIL forgets about the party, I know she enjoyed the moment and that is what is important. God bless her and your family…it is a horrible disease.

This is such a stunning B-day cake. After all when you are turning 89 you need to go big and have fun with it! For being as you call yourself the non cake maker you are sure really proving your concept wrong. Love the layers of buttercream and chocolate. Have a super weekend. BAM

You really are a natural Maureen. I would be very proud to own up to making this cake. So elegant, the pearls the tiers and the curls on top. I have an almost exact recipe that i use for all of my decorated chocolate cakes. It is a great texture and flavour . Congratulations for being a sensational baker and a really thoughtful DIL

This was a beautiful cake, Maureen, and for a very special occasion. It must have been met with plenty of oohs and aahs as it was brought to the table. And how nice that the family gathered to celebrate her birthday. I hope she remembers at least some of the love and attention you all showered upon her.

My birthday is Monday and I’ve been searching for a cake I love. Chocolate is at the top of my list and based upon your reviews and AddAPinch this is definitely a contender. In my mind you can never go wrong with chocolate.

Your two tiered layered cake is stunning. I bet the restaurant wanted your recipe as well! Thanks for sharing this.

This is amazing cake! The sponge looks so moist, and I love the picture where I can see inside… I’m not a cake maker but you’ve inspired me! I need to save this recipe, and hopefully mine will come out like yours!

My daughter wants a rectangle cake (she’s five). Have you ever used this recipe in 9×13 pans? If so how long did you bake it for? I have used your recipe many times before making a two tier cake. I love this recipe. It’s now my go to cake recipe. Thanks.

Hi, I want to make this cake but was wondering two things. First did you split the layers in half and put icing in between the layers and second, I will not be traveling with the cake like you did so I’m wondering if i would have to put stabilizers in the cake.

I made the bottom of the cake in two layers and the top of the cake was a small, high sided pan and I sliced that one before icing the middle bits. If you aren’t going to be moving the cake like I did, you will be fine. It won’t fall off as long as the layers are flat.

Sorry still confused. For the nine inch – would I make two cakes and then slice each one and but icing in between or do I make two nine inch cakes and just put those two together with icing in between. For the top, would I make one 6 inch cake and slice it in the middle and put icing in it and then put all together. So in total I would have two nine inch and one 6 inch sliced in half. Is that right?

I made this cake for my 30th wedding anniversary. Wow! What a great cake. I made only a couple of changes. I didn’t have any expresso powder so didn’t add that. In between the layers I brushed a simple sugar syrup that I have added some orange extract to. I also added a little of the orange extract to the chocolate butter cream as well. Very good. Some people said it reminded them of a Terry’s Chocolate Orange.

I made this cake the day before and then decorated it the day of. With the syrup on it was very moist and delicious. I decorated it with chocolate panels and I placed strawberries, raspberries and blueberries on top of the six inch layer and around the top of the two nine inch layers. The presentation was awesome.